Food Products For Multifunction Pressure Cookers

ABSTRACT

Described herein are food items that are configured to facilitate cooking or heating in multifunction pressure cookers with increased efficiency. In some embodiments, a food item may be frozen, and may be a single, unitary, integral one-piece block or chunk that is heated by itself in the cooker. Also disclosed herein are processes associated with the above-described combination, such as methods of preparing, packaging, and heating of food products. Also disclosed are containers and molds that can be used to form frozen food products with a shape and structure corresponding to inner cavities of heating devices. In some cases, containers or molds can also serve as packaging for one or more of storage, shipping, retail display, sale and consumer handling of frozen food products.

RELATED APPLICATION

This application is a divisional of U.S. patent application Ser. No.16/764,249, which was filed May 14, 2022, which claims the benefit ofU.S. patent application No. 62/806,522, which was filed Feb. 15, 2019,both of which are incorporated by reference herein.

FIELD

This application relates generally to food products for multifunctionpressure cookers, and to preparation, packaging, and heating of suchproducts.

BACKGROUND

Multifunction pressure cookers typically include a heat source beneath areceptacle or pot. A lid is sealed on the receptacle to restrict escapeof water vapor or other fluids, such that outflow of fluids can occuronly through one or more pressure relief valves. This enables elevatedinternal pressures to be maintained during heating operations, and canenable cooking times and moisture loss to be reduced.

When a frozen food item is heated in a pressure cooker with the bottomsurface resting on a heated bottom surface of the pressure cookerinterior, initial heating may result in a localized phase change,creating a thin layer of liquid at the bottom of the food item. Theliquid layer may incorporate particulate or other solid matter. Thevertical dimension of the liquid layer may increase progressively asheating continues, but localized overheating may nevertheless occur,e.g., where solid components of the food item directly contact theheated bottom of the receptacle, depending on factors such as the heattransfer characteristics of the cooker, local temperatures at variouspoints on the interior surface of the cooker at various times during theprocess, the content and viscosity of the liquid layer, the nature andcontent of solid components of the food product, and the length of timeduring which the heating element is operated.

Problems such as burning, scorching, overcooking, uneven heating,toughening, excessive drying, and/or other problems can presentdifficult challenges under certain circumstances, particularly wherefrozen food products are involved. Such problems can be difficult toaddress in pressure cookers due to the cooker remaining closed duringheating processes, such that food items in the cooker may be relativelystatic, with little or no movement other than flow associated withnatural convection resulting from heat transfer to the food items, i.e.,without any opportunity for a user to stir or otherwise displace thefood items with a utensil.

In some cases, adding water to the receptacle may help to alleviate suchproblems. Use of a trivet, spacer, or other means for supporting a foodproduct above the bottom surface of the cooker may also help. However,addition of water and use of trivets tends to slow the rate of cookingor heating. Also, addition of water or use of trivets does not alwaysavoid burning, scorching, etc., and for some food items, addition ofwater may have an undesirable effect on organoleptic properties of thefood item.

SUMMARY

Described herein are food items that are configured to facilitatecooking or heating in multifunction pressure cookers with increasedefficiency, such that cooperation between the food items and the cookersreduces or eliminates burning, scorching, overcooking, uneven heating,toughening, excessive drying, and/or other problems, and results incooked or otherwise heated food items with desirable organolepticproperties. In some embodiments, a food item may be frozen, and may be asingle, unitary, integral one-piece block or chunk that is heated byitself in the cooker. In other embodiments, a food item may comprise twoor more separate items that are not connected to each other prior toheating or cooking. In some embodiments, a food item may include raw,cooked, partially cooked, blanched, natural, processed, organic,seasoned, unseasoned, salted, unsalted, and/or individually quick frozen(IQF) items. In some embodiments, a food item may include one or moreproteinaceous items, one or more farinaceous items, one or more soups orsauces, one or more meats, one or more vegetables or fruits, and/orother items.

In some embodiments, a food item may include multiple relatively smallpellets comprising, e.g., frozen sauces and/or other solids or liquids.The pellets be of any useful weight, size and shape. They may beirregular in shape, or may be molded to be similar in shape to cubes,spheres, ellipsoids, parallelepipeds, or other shapes. In someembodiments, the pellets may have an average weight within a range of,e.g., 0.1 oz. to 3 oz., 0.25 oz. 2 oz., 0.25 oz. to 0.75 oz. or about0.5 oz.

In some embodiments, a food item may include one or more larger frozenmasses comprising, e.g., mashed potatoes, other forms of potatoes,polenta, or other items. The larger frozen masses may be of any usefulsize, shape and weight. In some embodiments, the larger masses may besimilar in shape and size to a hockey puck, or may be similar in shapeto a puck, but larger, e.g., up to 4 times the size of a conventionalpuck, or smaller, e.g., as small as 1/4 the size of a conventionalpuck.. In some embodiments, the larger masses or pucks may have a weightwithin a range of, e.g., 2 to 16 oz., 2 to 10 oz., or 2 to 6 oz.

Also disclosed herein are processes associated with the above-describedcombination, such as methods of preparing, packaging, and heating offood products. Also disclosed are containers and molds that can be usedto form frozen food products with a shape and structure corresponding toinner cavities of heating devices. In some cases, containers or moldscan also serve as packaging for one or more of storage, shipping, retaildisplay, sale and consumer handling of frozen food products.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of an embodiment of a frozen food product;

FIGS. 2, 3, and 5 are side elevational cross-sectional views ofembodiments of frozen food products in a pot;

FIG. 4 is a top perspective view of the embodiment illustrated in FIG. 3, with a partial cutaway of a peripheral wall of the pot;

FIG. 6 is a side elevation cross-sectional view of an embodiment of afrozen food product resting on a trivet in a pot;

FIG. 7 is a side elevational view of an embodiment of an empty polymericbag;

FIG. 8 is a side elevational view of the polymeric bag of FIG. 7 filledwith unfrozen food;

FIG. 9 is a top perspective view of an embodiment of a mold;

FIG. 10 is a top perspective view of the bag of FIG. 8 placed in themold of FIG. 9 ;

FIG. 11 is a top perspective view of an embodiment of a tub;

FIG. 12 is a top perspective the tub of FIG. 11 covered with a lid;

FIG. 13 is a top perspective view of an embodiment of a tub in athermoforming mold;

FIG. 14 is a top perspective view of an embodiment of a frozen foodproduct being pushed out of a tub by deforming the tub;

FIG. 15 is a perspective view of an embodiment of a multifunctionpressure cooker;

FIG. 16 is a top perspective view of an embodiment of a tub;

FIG. 17 is a top plan view of the tub of FIG. 16 ;

FIG. 18 is a side elevation cross-sectional view of the tub of FIG. 16 ;

FIG. 19 is a partial side elevation cross-sectional view of the tub ofFIG. 16 ;

FIG. 20 is a partial side elevation cross-sectional view of two tubs ofFIG. 16 in a concentrically stacked configuration;

FIG. 21 is a top perspective view of an embodiment of a tub;

FIG. 22 is a top plan view of the tub of FIG. 21 ;

FIG. 23 is a side elevation cross-sectional view of the tub of FIG. 21 ;

FIG. 24 is a partial side elevation cross-sectional view of the tub ofFIG. 21 ;

FIG. 25 is a partial side elevation cross-sectional view of two tubs ofFIG. 21 in a concentrically stacked configuration;

FIG. 26 is a top perspective view of an embodiment of a tub;

FIG. 27 is a top plan view of the tub of FIG. 26 ;

FIG. 28 is a side elevation cross-sectional view of the tub of FIG. 26 ;

FIG. 29 is a partial side elevation cross-sectional view of the tub ofFIG. 26 ;

FIG. 30 is a partial side elevation cross-sectional view of two tubs ofFIG. 26 in a concentrically stacked configuration;

FIG. 31 is a top perspective view of an embodiment of a tub;

FIG. 32 is a top plan view of the tub of FIG. 31 ;

FIG. 33 is a side elevation cross-sectional view of the tub of FIG. 31 ;

FIG. 34 is a partial side elevation cross-sectional view of the tub ofFIG. 31 ; and

FIG. 35 is a partial side elevation cross-sectional view of two tubs ofFIG. 31 in a concentrically stacked configuration.

DETAILED DESCRIPTION

Described herein are food items that are formulated and configured tofacilitate heating of the food items in particular heating devices. Insome embodiments, there are provided frozen food products having aconfiguration that can conform to dimensions of an inner cavity of aheating device. This can promote one or more of efficient, even, andrapid heat transfer between the heating device and the frozen foodproduct. This improved heat transfer can reduce heating times, reduceuneven cooking, improve the quality of the resulting heated food item,and/or reduce energy consumption.

The heating devices described herein comprise an inner cavity in which afood item, e.g. a frozen food product, can be placed and heated. Heatingcan comprise one or more of thawing, warming, cooking, toasting,roasting, steaming, baking, etc.

One or more regions of an inner cavity of a heating device can supplyheat. For example, a heating device can comprise an inner cavity with abottom and an inner peripheral surface, such as a peripheral wall orrim. One or both of a bottom and an inner peripheral surface can supplyheat. A heating device can comprise heating elements such as heatingcoils or burners, or heat can be supplied to a heating device from anexternal source such as a stove, oven, burner, etc. When heatingelements are incorporated in a heating device, the elements can bepositioned to supply heat to one or more of a bottom and an innerperipheral surface of the heating device. Exemplary heating devicesinclude pressure cookers such as multifunction pressure cookers, slowcookers, pots, pans, woks, skillets, dutch ovens, crock pots, casseroledishes, etc. In some embodiments, a pressure cooker may comprise aremovable pot. In some embodiments, a multifunction pressure cookercomprises a heating element beneath a pot that has a cavity forreceiving food items to be heated.

In some embodiments, multifunction pressure cookers include 6-12different functions. Exemplary heating functions of multifunctionpressure cookers may include one or more of a pressure cooking function,bean heating function, a broth heating function, a cake preparingfunction, a chili heating function, a custom function, an egg heatingfunction, a meat heating function, a multigrain heating function, aporridge heating function, a rice heating function, a sauté function, asearing function, a slow cook function, a soup heating function, asteaming function, a stew heating function, a sterilizing function, awarming function, a yogurt function, etc. Multifunction pressure cookerscan generally operate at various pressures and temperatures for cookingor heating food items. Exemplary pressures used when heating food underpressure in multifunction pressure cookers range from 9 to 13, 9.5 to12.5, 10 to 12, or 10.2 to 11.6 psi. Exemplary temperatures for heatingfood under pressure in multifunction pressure cookers range from 220 to260, 225 to 255, 230 to 250, 240 to 250, 235 to 245, or 239 to 244° F.Exemplary multifunction pressure cookers include Instant Pot® Duo 7-in-16 quart, Instant Pot® Duo Plus 6 quart, Instant Pot® Ultra 10-in-1 6quart, as well as multifunction pressure cookers sold under brands suchas Ninja, Crockpot and Cooks Essential.

Frozen food products may comprise ingredients that are raw, uncooked,pre-cooked, partially cooked, blanched, fully cooked, or otherwiseprepared or processed. In some embodiments, a frozen food product cancomprise one or more of a farinaceous component and a proteinaceouscomponent. Exemplary types of foods useful for making a frozen foodproduct include one or more of soups, sauces, stews, broths, eggs,meats, vegetables, grains, breads, cakes, noodles, desserts, etc. Insome embodiments, a frozen food product can include frozen liquidsand/or solids. After a frozen food product is heated in a heatingdevice, the resulting food can comprise portions in different phases,e.g. liquids and solids. In some embodiments, a frozen food productcomprises different components of a meal, e.g. proteinaceous andfarinaceous components, noodles and a sauce, rice and meat, etc. In someembodiments, a frozen food product packaged for retail sale may includetwo or more components that are individually sealed so as to remainseparate form one another until the consumer begins preparing theproduct. For example, in some embodiments, a proteinaceous componentsuch as salmon may be packed and sealed separately from an individuallysealed sauce component such as a lemon herb sauce. In other embodiments,multiple components may be sealed together, without being separated fromone another, e.g., a combination of beef, broccoli and sauce. In someembodiments, a frozen food product has a total weight including watercontent ranging from 100 to 1500, 300 to 1300, 600 to 1000, 200 to 700,or 225 to 680 g. In some embodiments, proteinaceous frozen food productsor components, e.g. frozen beef, pork, poultry, etc, require heating ata temperature and for a period time sufficient for the core of theproteinaceous component to be cooked.

In some embodiments, the frozen food product comprises a frozen mealthat includes one or more sauces that are less than 90% water. In someembodiments, the sauce accounts for 9% to 26% of the total weight of themeal. In other embodiments, the sauce may account 4.5% to 32% of theweight of the meal. One specific embodiment comprises a seared salmonmeal in which sauce accounts for 4.5% of the total weight of the meal.Another specific embodiment comprises a chicken penne meal in whichsauce accounts for 32% of the weight of the meal.

When a frozen food product is placed in a heating device, a part of anexterior surface of the frozen food product can contact a bottom surfaceof the inner cavity of the heating device. The contact can be fullcontact, substantially full contact, or partial contact with the entirebottom surface. Other surfaces of a frozen food product, e.g. an outerperipheral surface, can also be positioned close to or in contact withother surfaces, e.g. an inner peripheral surface, of the inner cavity ofa heating device. Contact between these other surfaces can also bepartial contact, substantially full contact, or full contact. Partialcontact can encompass degrees of contact where a surface of a frozenfood product contacts only a minority of the area of the bottom and/orother surfaces of the inner cavity of the heating device. Substantiallyfull contact can encompass degrees of contact where the surface of thefrozen food contacts a majority of the area of a bottom and/or othersurfaces of the inner cavity of the heating device. Partial andsubstantially full contact can occur when gaps exist between the frozenfood product and the bottom and/or other surfaces of an inner cavity ofa heating device. These gaps can be in areas where structures orirregularities, e.g. holes, dents, cracks, pockets, voids, dimples,protrusions, bulges, projections, etc., in either one or both of thesurface of the frozen food product and surfaces of the inner cavity ofthe heating device prevent full contact.

Efficient heat transfer from an inner cavity of a heating device to afrozen food product can be promoted by eliminating or limiting gapsbetween surfaces of the frozen food product and surfaces of the innercavity of the heating device. In some embodiments, a maximum gap betweenan outer peripheral surface of a frozen food product and an innerperipheral surface of a heating device can be, e.g., 6, 5.5, 5.0, 4.5,4.0, 3.5, 3.0, 2.5, 2.0, 1.5, 1.0, 0.5, 0.2, or 0.1 cm or less. In someembodiments there may be no gap or substantially no gap between thesesurfaces. In some embodiments, when one or more gaps exist between anouter peripheral surface of a frozen food product and an innerperipheral surface of a heating device, widths of gaps can range from0.05 to 6.0, 0.5 to 6.0, 0.3 to 5.7, 0.5 to 5.5, 0.8 to 5.2, 1.0 to 5.0,1.2 to 4.8, 1.3 to 4.6, 1.6 to 4.3, 2.0 to 4.0, 2.2 to 3.8, 2.5 to 3.5,or 2.9 to 3.1 cm. In some embodiments, a gap can fully or partiallysurround the outer peripheral surface of the frozen food product.

Gaps between surfaces of a frozen food product and surfaces of an innercavity of a heating device can serve useful purposes such as providing atolerance to facilitate placement of the frozen food product in theheating device, and permitting interposition of cooking implementsbetween the frozen food product and the inner cavity of the heatingdevice. Exemplary cooking implements may include spacers, platforms,trivets, pie plates, baskets, strainers, steamers, pans, springformpans, liners, pots, racks, spatulas, forks, knives, spoons,thermometers, etc. For example, a gap can allow interposition of atleast a part of a cooking implement between a surface of a frozen foodproduct and a surface of an inner cavity of a heating device.

A trivet can generally comprise a platform configured to support foodwithin an inner cavity of a heating device. In some embodiments, aplatform can have a structure allowing fluid to pass therethrough whilethe platform supports the food. Exemplary platforms may include grating,mesh, a perforated substrate, etc. A trivet can also include one or morefeet attached to or integral with the platform, to support the platformover a surface. A trivet can include one or more handles for loweringthe trivet into and lifting the trivet out of a heating device. A trivetcan generally be constructed of any suitable material such as metal,polymers, composites, etc. A trivet can also be used to lower food intoa heating device. A trivet can be particularly useful for removing solidfood from a heating device. A trivet can be placed on a bottom of aninner cavity of a heating device and food can be placed on the trivet. Atrivet can also be placed on top of food that has already placed in aninner cavity of a heating device, and additional food can be placed ontop of the trivet. A trivet can provide a space between a food and abottom of an inner cavity of a heating device, e.g. the bottom of a potof a pressure cooker, and the space can prevent food from being scorchedby the heating device. A trivet can also provide a space between twodifferent foods placed in an inner cavity of a heating device, and thespace can prevent foods from mixing and allow convective heating betweenthe foods. In addition, gaps between surfaces of a frozen food productand surfaces of an inner cavity of a heating device can allow any one ormore of handles and a platform of a trivet to be disposed between thefrozen food and the heating device.

In some embodiments, a food product comprising a solid item, such as afrozen roast, can be placed on a trivet and lowered into a pressurecooker so that the trivet will allow the product to be lifted out of thepressure cooker after cooking. The food product may be dimensioned toprovide one or more gaps between the frozen product and the interiorsurface of the pressure cooker, with the gap(s) dimensioned just largeenough to allow the trivet to remain in the pressure cooker whilecooking the product and also allowing the desired heat transfer from theinner cavity of the pressure cooker to the frozen food product. In someof these embodiments, the frozen food product may be in partial orsubstantially full contact with the interior surface of the cooker, withstructural elements of the trivet being accommodated in indentationssuch as grooves provided on the bottom and/or side surfaces of the foodproduct. In some embodiments, interior surfaces of the trivet may be incontact with the food product, and exterior surfaces of the trivet maybe in contact with the cooker to enable conductive heat transfer fromthe cooker interior to the trivet to the food product. In theseembodiments, the entire bottom surface of the food item may be incontact with the bottom of the cavity, except for portions that are incontact with the trivet, such that these portions of the bottom of thefood item receive conductive heat transfer from the bottom of the cavitythrough the trivet, and all other portions of the bottom of the fooditem receive conductive heat transfer directly from the bottom of thecavity.

In some embodiments, a support such as a trivet as described above maybe packaged and sold with a food item as a unit. In these embodiments,the support and food item may be removed from a package by a consumerand lowered into the cooker together as a unit, with the support/fooditem combination being configured to fit snugly in the bottom of thecavity. The support may have one or more handles or other structuralelements extending upward or otherwise positioned to enable a consumerto remove the food item from the cooker by pulling the structuralelements upward without engaging the food item directly.

In some embodiments, a frozen food product can comprise multipleseparate frozen food components. In some embodiments, one or moretrivets can be disposed between separate frozen food components within aheating device. A trivet can also be placed between a lowermost frozenfood component and a bottom of an inner cavity of a heating device. Insome embodiments including two or more frozen food components, a firstfrozen food component can be placed in a heating device and then atrivet can be placed on top of the first frozen food component.

In some embodiments, separate frozen food components can be sequentiallyand/or simultaneously heated using one or more different heatingfunctions of the pressure cooker. For example, a frozen proteinaceouscomponent can be heated along with a frozen farinaceous component underhigh pressure within a pressure cooker. The farinaceous component canthen be removed from the pressure cooker, and the proteinaceouscomponent can be sautéed within the open pressure cooker. After thesautéing, the proteinaceous and farinaceous components can be combinedand ready to eat.

In some embodiments, a frozen food product can be heated within aheating container disposed in a cavity of a heating device. Thisconfiguration can be referred to as a “pot in pot” configuration.Embodiments of heating containers include a metal pan, e.g. a pie tin, ametal pot, a glass bowl, a Pyrex® bowl, etc. A lid including any one ormore of a metal, e.g. foil, glass, a polymer, etc. can optionally beplaced over an opening of a heating container. A heating container canoptionally include one or more handles. A heating container can provideone or more advantages such as providing separation between differentfrozen food components while heating, e.g. allowing heating of afarinaceous frozen food component separately from a proteinaceous frozenfood component, etc.

In some embodiments, a first frozen food component is placed in a cavityof a pressure cooker or other heating device, and a heating containerholding a second frozen food component is placed on top of, under, oradjacent to the first frozen food component within the heating device.The first and second components of the frozen food product can be heatedwithin the same heating device and then optionally combined afterremoval from the heating device. Heating containers can also be used incombination with trivets. For example, a first frozen food component canbe placed in a heating device and then a trivet can be placed on top ofthe first frozen food component. A second frozen food component in aheating container can be placed on top of the trivet. In thealternative, a frozen food component in a heating container can beplaced directly on a separate frozen food component or on a bottom of aninner cavity of a heating device.

FIGS. 1 and 2 illustrate a frozen food product 2 having flat circulartop and bottom surfaces 3 and 5, and a side surface 4. FIG. 2illustrates the frozen food product 2 in a pot 6, wherein the producthas the same configuration as a lower portion of the interior of thepot, such that no gap exists between the frozen food product 2 and theinterior surface 10 of the pot cavity. In this embodiment, the frozenfood product 2 covers the entire bottom of the pot cavity. In theembodiment illustrated in FIGS. 1 and 2 , the illustrated side surfaceof the product and the interior of the pot are frustoconical. In otherembodiments, these surfaces may be vertical and cylindrical, or may haveother configurations.

FIGS. 3 and 4 illustrate a second embodiment comprising a frozen foodproduct 2 and a pot 6. A narrow gap 8 is provided between an interiorside surface 10 of the pot 6 and a side surface 4 of the frozen foodproduct 2. The diameters of the frozen food product and the interior ofthe pot both increase from bottom to top such that the difference Ad isconstant from top to bottom. The side surfaces of the product and theinterior of the pot are frustoconical. In other embodiments, thesesurfaces may be vertical and/or cylindrical, or may have otherconfigurations.

FIG. 5 is a cross-sectional view of a third embodiment comprising afrozen food product 2 in a pot 6. In FIG. 5 , the gap 8 has awedge-shaped cross-section between the inner peripheral surface 10 ofthe pot 6 and the outer peripheral surface 4 of the frozen food product2. The width of the gap increases from bottom to top.

FIG. 6 illustrates a fourth embodiment in which a trivet 14 is providedto support the food product in the pot. The trivet is disposed in gapsbetween the frozen food product 2 and the pot 6.

In some embodiments, a method of preparing a frozen food product such asthose described herein can comprise introducing one or more flowablefood items into a container or mold, then reducing the temperature ofthe food item(s) to form a single frozen food item having a shape thatconforms to the interior of the container or mold. Containers and moldscan provide a desired shape and structure to food products when freezingthem. In some embodiments, molds and containers generally comprise aninterior space or cavity configured to hold a food item. In someembodiments, a container or mold includes a bottom panel attached to aperipheral wall having a cylindrical, frustoconical, or other shape. Theperipheral wall includes a first peripheral edge. The first peripheraledge is attached to the bottom panel. The bottom panel and peripheralwall form a closure on one side of the container or mold. The peripheralwall also includes a second peripheral edge on an opposite side from thefirst peripheral edge. The second peripheral edge forms an opening ofthe mold or container on a side opposite from the closure. The containeror mold includes a cavity defined by the peripheral wall attached to thebottom panel. In an embodiment of a method of preparing frozen foodproduct(s), one or more flowable food items can be placed in the cavityand frozen.

In some embodiments, containers and molds can be made of one or morepolymers such as polyethylene terephthalate (PET), crystallizedpolyethylene terephthalate (CPET), polyethylene, polypropylene, etc.;one or more metals; composites; biodegradable materials; and/or othermaterials. In some aspects, containers and molds can be colored, e.g. bypigment added to polymer used to form the mold. Containers and molds cangenerally be made by one or more processes such as thermoforming,injection molding, casting, 3D printing, extrusion, and/or other methodsor combinations of methods. A container or mold can generally be formedof a material having any useful thickness. In some embodiments acontainer or mold can have thicknesses ranging from 0.010 in. to 0.05in., from 0.020 in. to 0.04 in., from 0.025 to 0.035 in., etc. In someembodiments, a tub is formed of impact modified CPET comprising blackpigmentation and having a thickness of about 0.030 in.

In some embodiments, a mold is formed by a 3D printing process, and thenthe mold is used for thermoforming polymeric tubs that are used to holdfood products while freezing them. In some embodiments, a container cancomprise a bag, pouch, tray, tub, dish, box, boat, or other structure.In some embodiments of a container comprising a bag, the bag cancomprise an opening for filling the bag with one or more flowable fooditems. The bag can be filled before or after placing the bag in a mold.After the bag is placed in the mold, the one or more flowable food itemscan be frozen.

In some embodiments, one or more food items may be packaged in a bag,pouch or the like, using a vertical form-fill-seal process, a horizontalform-fill-seal process or another process. In some embodiments, apackaged frozen food product is provided through the use of a horizontalflow wrap process wherein a solid volume of frozen food is wrapped andhermetically sealed. In other embodiments, a solid volume of frozen foodis placed in a preformed bag in an automated horizontal bagging process,then hermetically sealed. In some embodiments, all or part of thepackaging process may be conducted under a vacuum or at belowatmospheric pressure, and/or may include a modified atmosphere packaging(MAP) process.

In some methods of preparing a frozen food product, a container can beplaced in a mold and then filled with food, or a container filled withfood can be placed in the mold. A frozen food product can then be formedby freezing the food in the container while the container is in themold. The mold can stabilize or provide structure to a flexiblecontainer when freezing the food item.

In some embodiments, a container can have free-standing characteristicsand sufficient rigidity, without a mold, to support a food item in adesired shape when freezing the food item into a frozen food product. Insome embodiments, a container may comprise a semi-rigid, yet flexible,thermoformed polymeric tub, which is free-standing.

In some embodiments, a container can have an internal diameter of, e.g.6, 8, 10, or 12 in.. In some embodiments, a container having an 8 inchinternal diameter is configured to produce frozen food products that fitan inner cavity of a 6 quart Instant Pot® multifunction pressure cooker,with a gap between the food product and the container interior sidewall. In some embodiments, a container can generally comprise aninternal depth of e.g. 1, 2, 3, 4, 5, or 6 in. In some embodiments,containers can be stacked for storage before filling.

In some embodiments, a mold can be used to form a frozen food productwithout use of a container. For example, one or more flowable food itemscan be provided directly in a mold and frozen to provide frozen foodproduct(s). In some embodiments, the mold may comprise a polymericcontainer having an 8 inch internal diameters, and a 1 inch or 2 inchdepth. The containers can be stacked for storage before filling. The 8inch internal diameters of the containers are configured to producefrozen food products that fit an inner cavity of a 6 quart Instant Pot®multifunction pressure cooker, with a gap between the frozen foodproduct and the cavity side wall.

In some aspects, after forming a frozen food product, the frozen foodproduct can be removed from a mold or container and provided withpackaging, the container and/or mold can serve as packaging for thefrozen food product, or the container and/or mold including the frozenfood product can be repackaged or further packaged. A method ofpackaging can include sealing a mold and/or container to enclose thefrozen food product contained therein. The packaging can be used forstorage, shipping, sale, etc. of a frozen food product. Containers ormolds can be optionally sealed by any one or more of films, foils,seals, flaps, doors, frangible easy-open closures, etc.

FIG. 7 illustrates a side elevational view of an embodiment including acontainer comprising a polymeric pouch or bag 16. The bag comprises abottom wall 17, side wall 18, and an easy-open closure 20 at the top. InFIG. 7 , the bag is empty. FIG. 8 illustrates a side elevational view ofthe same bag filled with an unfrozen food item 22.

FIG. 9 illustrates an embodiment comprising a mold 24 that can be usedto support and shape a food product while freezing it. FIG. 10illustrates the filled bag of FIG. 8 in the mold of FIG. 9 . The bag canserve as packaging for preservation and storage of one or both ofunfrozen food and a frozen food product. The mold of FIG. 9 can also beused to form a frozen food without use of a container.

FIGS. 11-13 illustrate another embodiment comprising a semi-rigid tub 26comprising a bottom panel 28 and a peripheral wall 30 forming a cavity32. The opening 34 to the cavity is surrounded by rim 36. In someembodiments, the tub can be made of polymeric material, e.g.polyethylene terephthalate (PET) or crystallized polyethyleneterephthalate (CPET), by thermoforming the polymeric material in a mold38 (FIG. 13 ). In some embodiments, the polymeric material can havesufficient thickness and rigidity to provide the tub with free-standingcharacteristics, such that the peripheral wall of the tub can support afood product in the container during freezing to provide the resultingfrozen food product with a desired shape. In other embodiments, the tubcan be supported in a mold, e.g. as illustrated in FIG. 13 , whenfreezing a food product. FIG. 12 illustrates the tub 26 of FIG. 11 witha lid 40 placed over the opening and sealed to the rim after a foodproduct has been placed in the tub. The food can be frozen in the tubwith or without a lid covering the opening. The tub can be used aspackaging for storage of unfrozen food, partially frozen food, a frozenfood product, etc., with or without a lid.

A container or tub can generally comprise any useful structurecomprising various dimensions, radii of curvature of structuralcomponents, and angles of construction. FIGS. 16-20 illustrate anembodiment comprising a semirigid tub 26 comprising a peripheral wall 30arcuately joined to a bottom 28 of the tub 26, where the interior 29 ofthe bottom is generally convex. The tub 26 of FIGS. 16-20 may be used asa mold to form a unitary, one-piece solid mass or block of frozen foodproduct by introducing into the tub a liquid, partially liquid, orotherwise flowable food product that conforms to the shape of theinterior of the tub, then freezing the food product in the tub. Tofacilitate handling, a recess or other surface irregularity may beuseful. The convex or domed bottom results in a recess being formed inthe bottom of the solid mass of frozen food product , which canfacilitate handling both in the plant, e.g., during packaging at amanufacturing facility, and in the home, e.g., when a consumer ishandling the frozen food product to place it in a pressure cooker. Thatis, one may engage the recess with a thumb or with one or more fingerswhile handling the frozen food product. During handling, the frozen foodproduct may be fully or partially enclosed in a pouch and/or tub, or maybe entirely exposed, without any packaging material contacting it. Inany event, the frozen food product and/or any associated packagingmaterial may be somewhat difficult to handle, due in part to a lowcoefficient of friction on its surface, particularly where a layer ofliquid has formed on a frozen surface, and/or where condensation mayhave formed. Thus, having a recess in the bottom or elsewhere may beuseful.

To facilitate handling of the tub of FIGS. 16-20 , the tub includes arim 36 extending outward around the upper periphery of the tub. Some ofthe other embodiments also include a similar structure. The rim 36 mayfunction as a handle that can be engaged, e.g., manually or by automatedequipment in a food plant, during lifting, lowering, or othermanipulation or transport of the tub.

FIGS. 21-25 illustrate an embodiment comprising a semirigid tub 26comprising a peripheral wall 30 arcuately joined to a flat bottom 28 ofthe tub 26. FIGS. 26-30 illustrate an embodiment comprising a semirigidtub 26 comprising a frustoconical peripheral wall 30 joined to a bottom28 of the tub 26. FIGS. 31-35 illustrate an embodiment comprising asemirigid tub 26 comprising a peripheral wall 30 joined to a bottom 28of the tub 26, where the peripheral wall 30 is configured to facilitatestacking of identical tubs 26 as shown in FIG. 35 . In FIGS. 31-35 ,wall 30 comprises a first, more steeply sloped upper frustoconicalsection 31 joined to a second, less steeply sloped lower frustoconicalsection 33.

A tub can optionally include a rim around an opening. A tub comprising arim can generally have any useful outside rim diameter measured betweenopposite outer edges of a rim. For example, in the embodimentsillustrated in FIGS. 17 and 22 , a rim diameter 46 can range from 6.0in. to 8.5 in., from 6.5 in. to 8.0 in., from 7.0 in. to 7.75 in., from7.25 in. to 7.5 in., from 7.3 in. to 7.4 in, or 7.375+/−0.030 in. Forexample, in the embodiments illustrated in FIGS. 27 and 32 , a rimdiameter 46 can range from 6.5 in. to 10.0 in., from 7.0 in. to 9.5 in.,from 7.5 in. to 9.0 in., from 8.25 in. to 8.75 in., from 8.6 in. to 8.7in, or 8.622+/−0.015 in.

A tub can also generally have any useful internal diameter measured at aposition inside a rim. FIG. 18 illustrates a side elevationcross-sectional view taken along line A-A of tub 26 in FIG. 17 , FIG. 23illustrates a side elevation cross-sectional view taken along line A-Aof tub 26 in FIG. 22 , FIG. 28 illustrates a side elevationcross-sectional view taken along line A-A of tub 26 in FIG. 27 , andFIG. 33 illustrates a side elevation cross-sectional view taken alongline A-A of tub 26 in FIG. 32 . For example, in the embodimentsillustrated in FIGS. 18 and 23 , a tub 26 can comprise an internaldiameter 48, measured at a position inside the rim 36 (based on atheoretical sharp corners), ranging from about 4.5 in. to about 8.5 in.,from about 5.0 in. to about 8.0 in., from about 5.5 in. to about 7.5in., from about 6.0 in. to about 7.25 in., from about 6.25 in. to about7.0 in., from about 6.3 in. to about 6.9 in, from 6.6 in. to 6.7 in, orthe internal diameter 48 can be about 6.63 in. For example, in theembodiments illustrated in FIGS. 28 and 33 , a tub 26 can comprise aninternal diameter 48, measured at a position inside the rim 36 (based ona theoretical sharp corners), ranging from about 5.5 in. to about 10.5in., from about 6.0 in. to about 10.0 in., from about 6.5 in. to about9.5 in., from about 7.0 in. to about 9.0 in., from about 7.5 in. toabout 8.5 in., from about 7.75 in. to 8.25 in, from 7.9 in. to 8.1 in,or the internal diameter 48 can be about 8.00 in.

A bottom of a tub can generally have any useful outside diameter. Forexample, in the embodiments illustrated in FIGS. 18 and 23 , an outsidediameter 50 of a bottom of a tub (based on theoretical sharp corners)can range from about 5.0 in. to about 7.0 in., from about 5.5 in. toabout 6.5 in., from about 5.8 in. to about 6.2 in., from 5.9 in. to 6.1in. or the outside diameter 50 can be about 6.09 in. For example, in theembodiment illustrated in FIG. 28 , an outside diameter 50 of a bottomof a tub (based on theoretical sharp corners) can range from about 6.0in. to about 9.0 in., from about 6.5 in. to about 8.5 in., from about7.3 in. to about 8.0 in., from 7.55 in. to 7.75 in. or the outsidediameter 50 can be about 7.65 in. For example, in the embodimentillustrated in FIG. 33 , an outside diameter 50 of a bottom of a tub(based on theoretical sharp corners) can range from about 6.4 in. toabout 8.5. in., from about 6.7 in. to about 8.2 in., from about 7.1 in.to about 7.8 in., or from 7.4 in. to 7.5 in., or the outside diameter 50can be about 7.44 in.

A tub can generally have any useful overall depth from a bottom of thetub to an upper surface of a rim adjacent to an opening of the tub. Forexample, the embodiments illustrated in FIGS. 18 and 23 can comprise anoverall depth 52, from the upper surface of the rim 36 to the bottom ofthe tub 28, ranging from about 1.25 in. to about 3.25 in., from about1.5 in. to about 3.0 in., from about 1.75 in. to about 2.75 in., from2.0 in. to 2.50 in., or the depth 52 can be about 2.25 in. For example,the embodiments illustrated in FIGS. 28 and 33 can comprise an overalldepth 52, from the upper surface of the rim 36 to the bottom of the tub28, of about 1.15 in. to about 3.15 in., from about 1.3 in. to about 3.0in., from about 1.6 in. to about 2.7 in., from 1.9 in. to 2.1 in., orabout 2 in.

In some aspects, a bottom of a tub can comprise a convexity that isconvex to an inner cavity of the tub. Generally, a convexity can haveany useful depth. FIG. 18 illustrates an embodiment comprising a tub 26,and a bottom of the tub 28 comprises a convexity 29 in the inner cavity32 of the tub 26. For example, in the embodiment illustrated in FIG. 18, a convexity 29 can have a depth 54 ranging from about 0.09 in. toabout 0.2 in., from about 0.10 in. to about 0.17 in., from about 0.11in. to about 0.15 in., from about 0.12 in. to about 0.13 in., or thedepth 54 can be about 0.125 in.

A tub can optionally include an over stack structure formed on aperipheral wall of the tub. An over stack structure can generally beformed around entirety or a portion of a peripheral wall of a tub. Insome aspects, an over stack structure can be formed by a mold thatdeforms a portion of a peripheral wall of a tub. In embodimentsillustrated in FIGS. 18, 23, 28, and 33 , an over stack structure 56 isformed around an entirety of the peripheral wall 30 of the tub at aposition adjacent to a rim 36. As illustrated in FIGS. 20, 25, 30, and35 , when two or more tubs 26 are concentrically stacked, an over stackstructure 56 of a tub fitted with an adjacent tub can provide spacingbetween the tubs. The spacing can allow easy separation of the tubs andcan be measured as a stack height 58 between rims 36 of the tubs and astack gap 60. For example, in the embodiments illustrated in FIGS. 20and 25 , a stack height 58 can range from about 0.15 in. to about 0.30in., from about 0.20 in. to about 0.28 in., from about 0.21 in. to about0.26 in., from about 0.22 in. to about 0.24 in., or the stack 58 heightcan be about 0.230 in; and a stack gap 60 can range from about 0.05 in.to about 0.15 in., from about 0.075 in. to about 0.125 in., from about0.09 in. to about 0.11 in., or the stack gap 60 can be about 0.100 in.For example, in the embodiments illustrated in FIGS. 30 and 35 , a stackheight 58 can range from about 0.15 in. to about 0.30 in., from about0.20 in. to about 0.29 in., from about 0.21 in. to about 0.28 in., fromabout 0.225 in. to about 0.245 in., or the stack 58 height can be about0.235 in; and a stack gap 60 can range from about 0.02 in. to about 0.15in., from about 0.05 in. to about 0.135 in., from about 0.12 in. toabout 0.13 in., or the stack gap 60 can be about 0.125 in.

Generally, an over stack structure can have any useful diameter betweenopposite outer edges of the over stack structure. For example, in theembodiments illustrated in FIGS. 18 and 23 , a tub can comprise adiameter 62 between opposite outer edges of the over stack structure 56ranging from about 5.5 in. to about 8.0 in., from about 6.0 in. to about7.5 in., from about 6.5 in. to about 7.0 in, from about 6.6 in. to about6.8 in, or the diameter 62 can be about 6.70 in. For example, in theembodiments illustrated in FIGS. 28 and 33 , a tub can comprise adiameter 62 between opposite outer edges of the over stack structure 56ranging from about 6.5 in. to about 9.5 in., from about 7.0 in. to about9.0 in., from about 7.5 in. to about 8.5 in, from about 7.75 in. toabout 8.25 in, or the diameter 62 can be about 8.08 in. FIG. 19illustrates an enlarged view of portion B of the embodiment illustratedin FIG. 18 ; FIG. 24 illustrates an enlarged view of portion B of theembodiment illustrated in FIG. 23 , FIG. 29 illustrates an enlarged viewof portion B of the embodiment illustrated in FIG. 28 , and FIG. 34illustrates an enlarged view of portion B of the embodiment illustratedin FIG. 33 .

In some aspects, a peripheral wall of a container can comprise anarcuate section joined to a bottom of the container. For example, in theembodiments illustrated FIGS. 19 and 24 , a peripheral wall 30 includesan arcuate section joined to a bottom 28 of the tub, and the arcuatesection can have a radius of curvature 64 ranging from about 0.7 in. toabout 1.3 in., from about 0.8 in. to about 1.2 in., from about 0.9 in.to about 1.1 in., or a radius 64 of about 1.000 in. For example, in theembodiments illustrated FIGS. 29 and 34 , a peripheral wall 30 includesan arcuate section joined to a bottom 28 of the tub, and the arcuatesection can have a radius of curvature 64 ranging from about 0.15 in. toabout 0.35 in., from about 0.18 in. to about 0.32 in., from about 0.20in. to about 0.30 in., or a radius 64 of about 0.250 in.

Generally any one or more useful angles can exist between a rim and aperipheral wall of a container. For example, in the embodimentsillustrated in FIGS. 19 and 24 , an angle 66 between a peripheral wall30 and a plane perpendicular to the plane of the rim 36 can range fromabout 4° to about 10°, from about 5° to about 9°, from about 6° to about8°, or the angle 66 can be about 7°. As another example, in theembodiment illustrated in FIG. 29 , an angle 66 between a peripheralwall 30 and a plane perpendicular to the plane of the rim 36 can rangefrom about 2° to about 8°, from about 3° to about 7°, from about 4° toabout 6°, or the angle 66 can be about 5°. Also, the peripheral wall 30of the embodiment illustrated in FIGS. 33 and 34 comprises a firstfrustoconical section 31 and a second frustoconical section 33, where anangle 65 between the first frustoconical section 31 and a planeperpendicular to the plane of the rim 36 can range from about 2° toabout 8°, from about 3° to about 7°, from about 4° to about 6°, or theangle 65 can be about 5°, and an angle 67 between the secondfrustoconical section 33 and a plane perpendicular to the plane of therim 36 can range from about 5° to about 11°, from about 6° to about 10°,from about 7° to about 9°, or the angle 67 can be about 8°.

In addition, a tub can generally comprise any distance between anunderside of a rim and a bottom of the tub. For example, as illustratedin FIGS. 19 and 24 , a distance 86 between an underside of a rim 36 anda bottom 28 of the tub 26 can range from about 2.0 in. to about 2.5 in.,from about 2.1 in. to about 2.4 in. about 2.2 in. to about 2.3 in., orthe distance 86 be about 2.220+/−0.015 in. For example, as illustratedin FIGS. 29 and 34 , a distance 86 between an underside of a rim 36 anda bottom 28 of the tub 26 can range from about 1.7 in. to about 2.3 in.,from about 1.9 in. to about 2.1 in. about 1.97 in. to about 1.99 in., orthe distance 86 be about 1.980 +/−0.015 in.

Further, a tub can generally comprise any distance from an underside ofa rim and a center of an over stack structure. For example, asillustrated in FIGS. 19 and 24 , a distance 90 between an underside of arim 36 and a center of an over stack structure 56 can range from about0.125 in. to about 0.175 in., from about 0.135 in. to about 0.165 in.,from about 0.145 in. to about 0.155 in., or the distance 90 can be about0.150 in. For example, as illustrated in FIGS. 29 and 34 , a distance 90between an underside of a rim 36 and a center of an over stack structure56 can range from about 0.135 in. to about 0.185 in., from about 0.145in. to about 0.175 in., from about 0.155 in. to about 0.165 in., or thedistance 90 can be about 0.160 in. For example, as further illustratedin FIGS. 29 and 34 , an a section of a peripheral wall 30 disposedbetween a rim 36 and an over stack structure 56 can be disposed at anangle 69 from a plane perpendicular to a plane of a rim 36 where theangle 69 ranges from about 12° to about 18°, from about 13° to about17°, from about 14° to about 16°, or the angle 69 can be about 15°.

For example, FIGS. 19, 24, 29, and 34 further illustrate embodiments ofan over stack structure 56 including inner radius 68 of curvature and anouter radius 70 of curvature, where the inner radius 68 can range fromabout 0.065 in. to about 0.095 in., from about 0.070 in. to about 0.090in, from about 0.075 in. to about 0.085 in., or the inner radius 68 canbe about 0.080 in.; and the outer radius 70 can range from about 0.075in. to about 0.125 in., from about 0.085 in. to about 0.115 in, fromabout 0.095 in. to about 0.105 in., or the outer radius 70 can be about0.100 in.

A rim can also generally have any width, and a bend between a rim and aperipheral wall can generally have any radius of curvature. For example,in the embodiments illustrated in FIGS. 19 and 24 , the width 72 of therim can range from about 0.185 in. to about 0.260 in., from about 0.195in. to about 0.250 in., from about 0.210 in. to about 0.245 in., fromabout 0.220 in. to about 0.240 in., or the width 72 can be about 0.233in.; and the radius of curvature 74 of the bend between the rim and theperipheral wall can range from about 0.035 in. to about 0.065 in., fromabout 0.040 in. to about 0.060 in., from about 0.045 in. to about 0.055in., or the radius 74 can be about 0.050 in. For example, in theembodiments illustrated in FIGS. 29 and 34 , the width 72 of the rim canrange from about 0.120 in. to about 0.240 in., from about 0.150 in. toabout 0.210 in., from about 0.160 in. to about 0.200 in., from about0.170 in. to about 0.190 in., or the width 72 can be about 0.180 in.;and the radius of curvature 74 of the bend between the rim and theperipheral wall can range from about 0.015 in. to about 0.045 in., fromabout 0.020 in. to about 0.040 in., from about 0.025 in. to about 0.035in., or the radius 74 can be about 0.030 in.

A rim can optionally comprise additional structures such as a lip. Forexample, the embodiments of the tub 26 illustrated in FIGS. 18, 23, 28,and 33 comprise a rim 36 including a tiered lip 76. In the embodimentsillustrated in FIGS. 19, 24, 29, and 23 , the lip includes a first bend(having a radius of curvature 78) and a second bend (having radius ofcurvature 80). For example, in FIGS. 19, 24, 29, and 23 , the radius 78of the first bend can range from about 0.010 in. to about 0.050 in.,from about 0.020 in. to about 0.040 in., from about 0.025 in. to about0.035 in., or the radius 78 can be about 0.030 in; in FIGS. 19 and 24the radius 80 of the second bend can range from about 0.005 in. to about0.045 in., from about 0.015 in. to about 0.035 in., from about 0.020 in.to about 0.030 in., or the radius 80 can be about 0.025 in.; and inFIGS. 29 and 23 the radius 80 of the second bend can range from about0.010 in. to about 0.050 in., from about 0.020 in. to about 0.040 in.,from about 0.025 in. to about 0.035 in., or the radius 80 can be about0.030 in.

In the embodiments illustrated in FIGS. 19, 24, 29, and 23 , a sectionof the lip 76 between the first and second bends can be disposed atangle 82 from a plane perpendicular to the plane of the rim. Forexample, in the embodiment illustrated in FIGS. 19 and 24 , the angle 82can range from about 6° to about 14°, from about 7° to about 13°, fromabout 8° to about 12°, from about 9° to about 11°, or the angle 82 canbe about 10°; and in the embodiment illustrated in FIGS. 29 and 34 theangle 82 can range from about 1° to about 5°, from about 2° to about 4°,or the angle 82 can be about 3°.

As further illustrated in FIGS. 19, 24, 29, and 23 , the lip can extenda distance 84 from the second bend of the lip to the edge of the lip,and the distance 84 can range from about 0.015 in. to about 0.045 in.,from about 0.020 in. to about 0.040 in., from about 0.025 in. to about0.035 in., or the distance 84 can be about 0.030 in.

Also, a tub can generally comprise any distance between an underside ofa rim and an underside of a lip. For example, as illustrated in FIGS. 19and 24 , a distance 88 between an underside of a rim 36 and an undersideof a lip can range from about 0.050 in. to about 0.150 in., from about0.075 in. to about 0.125 in., from about 0.09 in. to about 0.11 in., orthe distance 88 be about 0.100 in. For example, as illustrated in FIGS.29 and 34 , a distance 88 between an underside of a rim 36 and anunderside of a lip can range from about 0.070 in. to about 0.110 in.,from about 0.080 in. to about 0.10 in., from about 0.085 in. to about0.095 in., or the distance 88 be about 0.090 in.

In some embodiments, a method of heating a frozen food product cancomprise transferring the frozen food product from a container into aheating device and then heating the frozen food product in the heatingdevice. In some embodiments, a frozen food product can be removed from acontainer using one or more steps such as inverting the container,prying or lifting the frozen food product out of the container, and/ordeforming a flexible wall of a container to push the frozen food productout. In an embodiment illustrated in FIG. 14 , the tub 26 is constructedof a polymeric material with sufficient flexibility to allow a forceapplied to the bottom of the tub, e.g. from a user's thumb 42, to deformthe tub and partially separate the frozen food product 2 from the tub.

FIG. 15 illustrates an embodiment of a multi-function pressure cooker 44including a receptacle or pot 6 that can hold a frozen food product. Insome embodiments, a frozen food product is formulated and configured tofit closely within the receptacle 6, and to be cooked or otherwiseheated to provide a ready-to-eat food product efficiently and reliablywithout scorching, burning, localized overheating, excessive drying ortoughening, or other problems. In some embodiments, the bottom of thefood product may be in direct contact with the bottom of the receptacle,and a minimum ratio of the bottom area of the product to the bottom areaof the receptacle cavity may be, e.g., 0.7:1.0, 0.75:1.0, 0.8:1.0,0.85:1.0, 0.9:1.0, 0.95:1.0, 0.97:1.0, or 0.99:1.0.

EXAMPLES

The following examples illustrate embodiments and are not intended tolimit the scope of the present teachings.

example A Beef and Broccoli with Rice

A beef, broccoli, and rice meal kit was prepared as follows.

A beef and sauce component included the following ingredients:

1 cup of chopped yellow onion

2 tbsp. of vegetable oil

3 tbsp. fresh chopped garlic

¼ cup of beef broth

3 tbsp. low sodium soy sauce

3 tbsp. regular soy sauce

1 tbsp. of dark brown sugar

2 tsp. of ground ginger

1 lb. of flank steak; thinly sliced (3 inch length ×¼ inch thick)

The onions were sautéed in oil, stirring occasionally, for 5 minutes oruntil the onions slightly caramelized. The garlic was then added to theonions and the mixture was sautéed for 1 minute. The mixture of onionand garlic was then allowed to cool.

The beef broth, soy sauces, brown sugar and ginger were combined andmixed until well blended. The cooled onion and garlic was then added tothe broth and other ingredients to form a marinade. The beef was addedto a large clear container (6 ½ cup size) and the marinade was pouredover the beef. The clear container was then sealed, and the contentswere frozen.

A rice component was prepared by rinsing 1 cup of Minute Rice brandinstant rice, and draining. The rinsed rice was then placed in a pouchand frozen.

A starch component was prepared by placing 2 tbsp. of corn starch in acontainer and freezing.

A broccoli component was prepared by placing 2 cups of baby broccoliflorets in a pouch and freezing.

Components of the meal kit configured for sale to a consumer includedthe container including the frozen beef and sauce component, the pouchincluding the frozen rice component, the container including the frozencornstarch, the pouch including the frozen broccoli component, and afoil pan.

Meal Preparation

Tools Used: Multifunction Pressure Cooker, Aluminum Foil, PressureCooker Trivet, Whisk, and Spoon

The frozen beef and sauce component was emptied into a pot of amultifunction pressure cooker and ¼ cup of water was added to the pot. Agap existed between at least a portion of the outer peripheral surfaceof the frozen beef and sauce component and the inner peripheral surfaceof the pot. A trivet was inserted in the pot in a position on top of thefrozen beef and sauce component. A foil pan was placed on top of thetrivet and the rice component was emptied from the pouch and into thepan. One cup of water was added to the pan, and the pan was covered withfoil.

After closing the lid of the multifunction pressure cooker, the pressurerelief valve of the pressure cooker was set to the sealing position, andthe contents of the pressure cooker were heated at a high pressure cooksetting for 10 minutes. After the timer went off, the cancel button onthe pressure cooker was pressed, a quick release of the pressure in thepressure cooker was activated, and the lid was removed. The trivet andthe pan including the rice were removed from the pot and set aside.

The 2 tablespoons of water where added to the starch component in thecontainer and the contents were whisked until smooth and then stirredinto the beef and sauce component in the pot until well mixed. Themultifunction pressure cooker set to a sauté setting and the contents ofthe pot were boiled while whisking constantly for 2-3 minutes or untilthe sauce slightly thickened. The beef and sauce were then allowed tocool. The broccoli component was then removed from the pouch, added tothe pot, and cooked and stirred for 2-3 minutes or until the heatedthoroughly and the broccoli was broken apart. Using a meat thermometer,the temperature of each piece of meat was ensured to have reached atemperature above 165° F. The beef, sauce, and broccoli were then servedover the rice.

The total time to prepare the five-serving meal from the kit was 37minutes (including 8 minutes of active preparation).

Example B Honey Teriyaki Chicken and Rice

A honey teriyaki chicken and rice meal kit was prepared as follows.

A chicken, carrot, and sauce component included the followingingredients:

¼ cup of low-sodium soy sauce

3 tbsp. of ketchup

7 tbsp. of clover honey

2 tbsp. of vegetable oil

½ cup of chopped yellow onion

2 tsp. of minced garlic

¼ tsp. of dried red pepper flakes

¼ tsp. of salt

¼ tsp. of ground black pepper

1 lb. of boneless skinless chicken thighs, cut into ¾-inch pieces

2 cups frozen crinkle cut carrots

The chicken and carrots were placed in a large clear container (8½ cupsize) and then the soy sauce, ketchup, honey, oil, onion, garlic, redpepper flakes, salt, and black pepper were combined poured over andchicken and carrots. The clear container was then sealed, and thecontents were frozen.

A rice component was prepared by rinsing 1 cup of Minute Rice brandbrown rice, and draining. The rinsed rice was then placed in a pouch andfrozen.

A starch component was prepared by placing 5 tbsp. of cornstarch in acontainer and freezing.

Components of the meal kit configured for sale to a consumer includedthe container including the frozen chicken, carrot, and sauce component,the pouch including the frozen rice component, the container includingthe frozen cornstarch, and a foil pan.

Meal Preparation

Tools used: multifunction pressure cooker, aluminum foil, pressurecooker trivet, whisk, spoon, measuring cup, and measuring spoon.

The frozen chicken, carrot, and sauce component was emptied into a potof a multifunction pressure cooker and¼ cup of water was added to thepot. A trivet was inserted in the pot in a position on top of the frozenchicken, carrot, and sauce component. A foil pan was placed on top ofthe trivet and the rice component was emptied from the pouch and intothe pan. One cup of water was added to the pan, and the pan was coveredwith foil.

After closing the lid of the multifunction pressure cooker, the pressurerelief valve of the pressure cooker was set to the sealing position, andthe contents of the pressure cooker were heated at a high pressure cooksetting for 10 minutes. After the timer went off, the cancel button onthe pressure cooker was pressed, a quick release of the pressure in thepressure cooker was activated, and the lid was removed. The trivet andthe pan including the rice were removed from the pot and set aside.

The 2 tablespoons of water where added to the starch component in thecontainer and the contents were whisked until smooth. The water andstarch was then added to the chicken, carrot, and sauce component mixedwell within the pot. The multifunction pressure cooker set to a sautésetting and the contents of the pot were boiled while stirringconstantly for 2-3 minutes or until the sauce thickened. Using a meatthermometer, the temperature of each piece of meat was ensured to havereached a temperature above 165° F. The chicken, carrot, and sauce wereallowed to cool before serving over the rice.

The total time to prepare the five-serving meal from the kit was 25minutes (including 5 minutes of active preparation).

Example C Chicken Broccoli Mac and Cheese

A chicken broccoli mac and cheese meal kit was prepared as follows.

A sauce component included the following ingredients:

1 tbsp. of butter

8 oz. (1 cup) evaporated milk

1½ tbsp. cornstarch

¾ tsp. salt

½ tsp. dry mustard

¼ tsp. garlic powder

¼ tsp. ground black pepper

The butter was placed in a medium microwave-safe bowl and heated in amicrowave on a high setting until for 30 to 45 seconds or until melted.The evaporated milk, cornstarch, salt, dry mustard, garlic powder, andground black pepper with then combined with the melted butter in thebowl by whisked to form a sauce component. The sauce component was thenplaced in a small clear container (3½ cup size). The clear container wasthen sealed, and the contents were frozen.

A crumb topping component included the following ingredients:

¼ cup plain panko (Japanese-Style) bread crumbs

1 tsp. butter

The butter was placed in small microwave-safe bowl and heated in amicrowave on a high setting until for 15 to 30 seconds, or until melted.The panko crumbs were stirred into the bowl and then the mixture washeated in a microwave for 30 to 45 seconds, or until the crumbs arelightly toasted. The contents of the bowl were stirred and then crumbtopping component was placed in a pouch and the pouch was sealed, andthe contents were frozen.

A pasta component was prepared placing 2 cups (6 oz.) of fusilli pastain a pouch and freezing.

A broccoli and cheese component was prepared by placing 2 cups (6 oz.)of baby broccoli and 1½ cups (6 oz.) of shredded sharp cheese wereplaced in a pouch and frozen.

A chicken component was prepared by placing cut chicken pieces in apouch and freezing.

Components of the meal kit configured for sale to a consumer includedthe container including the frozen sauce component, the pouch includingthe frozen crumb component, the pouch including the frozen pastacomponent, the pouch including the frozen broccoli and cheese component,the pouch including the chicken component.

Meal Preparation

Tools used: multifunction pressure cooker, tongs, rubber spoon.

The chicken component was broken into smaller pieces within the pouchand then emptied into a pot of a multifunction pressure cooker alongwith 2 tbsp. of vegetable oil. The pressure cooker was set to a sautésetting and the chicken and oil were heated and stirred for 8 minutes oruntil the chicken was no longer pink. The chicken was then removed fromthe pot and set aside. The cancel button on the pressure cooker was thenpressed.

The frozen sauce component was then emptied from the pouch into the potof the pressure cooker. Two cups of water were added to the pot. Thepressure cooker was set to a sauté setting and the sauce was heateduntil steaming (about 5 minutes), while stirring occasionally. Thecancel button on the pressure cooker was then pressed.

The pasta component was then removed from the pouch and combined withthe sauce in the pot of the pressure cooker. After closing the lid ofthe pressure cooker, the pressure relief valve of the pressure cookerwas set to the sealing position, and the contents of the pressure cookerwere heated at a high pressure cook setting for 6 minutes. After thetimer went off, the cancel button on the pressure cooker was pressed, aquick release of the pressure in the pressure cooker was activated, andthe lid was removed. The broccoli and cheese component and chicken werethen stirred into the pot.

The pressure cooker was set to a sauté setting and the contents of thepot were heated for 5 minutes with constant stirring to avoid scorchingthe sauce. Using a meat thermometer, the temperature of each piece ofmeat was ensured to have reached a temperature above 165° F. The crumbtopping component was then sprinkled on top of the cooked sauce,chicken, and broccoli and cheese components.

The total time to prepare the five-serving meal from the kit was 40minutes (including 18 minutes of active preparation).

Example D Pizza Pasta with Sausage and Pepperoni

A pizza pasta with sausage and pepperoni meal kit was prepared asfollows.

A pizza sauce, spaghetti sauce, and sausage component included thefollowing ingredients:

½ lb. sweet Italian turkey sausage

2 tsp. minced garlic

½ tsp Italian seasoning

8 oz. tomato basil spaghetti sauce

4 oz. Pizza Sauce

The sausage, garlic, and Italian season were placed in a large non-stickskillet and cooked until the meat was browned and breaking into finecrumbles. The pizza and spaghetti sauces were then stirred into themeat. The sauce and sausage component was then placed in a large clearcontainer (6½ cup size). The clear container was then sealed, and thecontents were frozen.

A pepperoni component was prepared by placing 10 slices of turkeypepperoni in a pouch and freezing.

A mozzarella cheese component was prepared by placing 4 oz. of shreddedmozzarella cheese in a pouch and freezing.

A pasta component was prepared by placing ½ lb. (8 oz.) of cavatappipasta in a pouch and freezing.

Components of the meal kit configured for sale to a consumer includedthe container including the frozen sauce and sausage component, thepouch including the frozen pasta component, the pouch including thefrozen pepperoni component, and the pouch including the frozenmozzarella cheese component.

Meal Preparation

Tools used: multifunction pressure cooker and spoon.

The frozen sauce and sausage component was emptied into a pot of amultifunction pressure cooker along with 2 cups of water. The pressurecooker was set to a sauté setting and the sauce and sausage componentwas heated for 12 minutes, while stirring occasionally. The cancelbutton on the pressure cooker was then pressed.

The frozen pasta component was emptied from the pouch and stirred intoto the sausage and sauce component in the pot. After closing the lid ofthe pressure cooker, the pressure relief valve of the pressure cookerwas set to the sealing position, and the contents of the pressure cookerwere heated at a high pressure cook setting for 8 minutes. After thetimer went off, the cancel button on the pressure cooker was pressed, aquick release of the pressure in the pressure cooker was activated, andthe lid was removed. Using a meat thermometer, the temperature of eachpiece of meat was ensured to have reached a temperature above 165° F.The pepperoni and mozzarella cheese components were then emptied fromthe pouches and stirred into the sauce, sausage, and pasta components inthe pot until the cheese melted.

The total time to prepare the five-serving meal from the kit was 32minutes (including 13 minutes of active preparation).

Example E Salmon, Rice & Peas with Lemon-Herb Sauce

A salmon, rice & peas with lemon-herb sauce meal kit was prepared asfollows.

A lemon-herb sauce component included the following ingredients:

2 tbsp. butter

1 medium yellow onion, chopped

⅓ cup all-purpose flour

¾ cup chardonnay white wine

2 lemons, zested and juiced

1 cup chicken broth

1 cup heavy whipping cream

1 tbsp. dried chives

2 tsp. dried marjoram

1 tsp. dried oregano

1 tbsp. Dijon mustard

1 tbsp. sea salt

2 tbsp. chopped fresh parsley

The onion was sautéed in butter for 5 to 6 minutes until golden brown,while whisking in flour. Cooking was then continued for 2 to 3 minutes,while deglazing with wine. The lemon zest, juice, broth, cream, driedherbs and salt were then stirred in and the mixture was brought to asimmer. The mixture was then removed from heat. The mixture was thenplaced in a blender and processed until smooth. Parsley was then stirredinto the mixture. The lemon-herb sauce was then poured into an ice cubetray (16 ice cubes). The tray was then sealed and the contents frozen.Three of the frozen lemon-herb sauce cubes were placed in a pouch, andthe pouch was sealed.

A rice component was prepared by rinsing 1½ cups of Minute Rice brandbrown rice, and draining. The rinsed rice was then placed in a pouch andfrozen.

A pea component was prepared by placing ¾ cup of frozen peas in a pouchand freezing.

A salmon component was prepared by cutting 1 lb. of skinless salmonfilets into 16 uniform size cubes (cutting of thin brown layer next toflesh), placing the cubes in a pouch and freezing.

Components of the meal kit configured for sale to a consumer includedthe container including the pouch including the three cubes of thefrozen lemon-herb sauce component, the pouch including the frozen ricecomponent, the pouch including the frozen pea component, the pouchincluding the frozen salmon component, and two foil pans.

Meal Preparation

Tools used: multifunction pressure cooker, aluminum foil, whisk,pressure cooker trivet.

A trivet and 1 cup of water were place in a pot of a multifunctionpressure cooker. The rice and pea components were broken up in thepouches and then emptied into a first foil pan along with 1½ cups ofwater. The full first foil pan was then covered and sealed with foil andplaced on top of the rack of the trivet in the pot.

The pouch including the lemon-herb sauce component was placed in thebottom of a second foil pan. Pieces of salmon were then broken up withinthe pouch and then emptied on top of the pouch including the lemon-herbsauce component. The second pan was then placed directly on top of thefirst pan within the pressure cooker, without covering the second pan.

After closing the lid of the multifunction pressure cooker, the pressurerelief valve of the pressure cooker was set to the sealing position, andthe contents of the pressure cooker were heated at a high pressure cooksetting for 10 minutes. After the timer went off, the cancel button onthe pressure cooker was pressed, a quick release of the pressure in thepressure cooker was activated, and the lid was removed. The trivet andthe first and second pans were removed from the pot and set aside.

The salmon was removed from the pouch including the lemon-herb saucecomponent and the sauce component was whisked until blended. Using ameat thermometer, the temperature of each piece of meat was ensured tohave reached a temperature above 165° F. The salmon was served over therice and peas and then topped with the sauce.

The total time to prepare the five-serving meal from the kit was 30minutes (including 5 minutes of active preparation).

While particular food product configurations have been shown in theaccompanying figures and described above for purposes of example inconnection with some embodiments, it is contemplated that in otherembodiments, various other product configurations may be employed. Insome embodiments, particularly embodiments where a food product is to beheated to a particular temperature throughout, the food product may begenerally bowl-shaped, hollow, or otherwise configured to facilitateefficient heating of the entire food item by a multifunctional pressurecooker transferring heat to bottom and side surfaces of the food productthat are in contact with the bottom and sides of the cooker receptacle.

In a composite food item having variations in heat capacity, highdensity and/or high thermal conductivity among its components, efficientheating may be promoted by locating components with high heat capacity,high density and/or high thermal conductivity at or near the bottomand/or sides of the food item, and locating components with lowerdensity, lower heat capacity and/or lower thermal conductivity atpositions spaced from the bottom and sides.

Similarly, where it is desired that some components be heated longer orto higher temperatures than others, such components may be positioned atthe bottom, or at the bottom and sides, with other components beingspaced from the bottom, or from the bottom and sides.

It is contemplated that the molding processes and other productionprocesses described herein may be adapted for high-speed, high-volumecommercial production using form-fill-seal machines, as intermittent orcontinuous processes. Such processes may take place under subatmosphericpressures and/or using modified atmosphere packaging techniques suchthat food items are sealed under vacuum, with oxygen having beendisplaced by nitrogen, carbon dioxide, or other gases to help maintainfreshness and stability.

The packaged food products described herein may include instructionsspecifically associated with specific multifunction pressure cookers orother types of cookers to guide users in selecting specific heatingtimes, temperatures and other parameters.

The food items described herein may be heated in pressure cookers orother devices with or without the aid of devices such as trivets, racks,spacers, cake rings, pie pans, or plates.

The method steps described herein can be performed in any suitable orderunless otherwise indicated herein or otherwise clearly contradicted bycontext. The use of any and all examples, or language describing anexample (e.g., “such as”) provided herein, is intended to illuminate anddoes not pose a limitation. Any statement herein as to the nature orbenefits of embodiments is not intended to be limiting. Any combinationof the above-described elements in all possible variations thereof iscontemplated unless otherwise indicated herein or otherwise clearlycontradicted by context.

What is claimed is:
 1. A method of using a packaged frozen food product comprising a frozen food item including an outer peripheral surface, and a package containing the frozen food item, the method comprising: transferring the frozen food item from the package to a cavity of a multifunction pressure cooker, the cavity including an inner peripheral surface, a diameter of the outer peripheral surface of the frozen food item being equal to or less than a diameter of the inner peripheral surface of the cavity, any gap existing between the outer peripheral surface of the frozen food item and the inner peripheral surface of the cavity being 6 cm or less; and heating the frozen food item in the cavity.
 2. The method of claim 1, wherein the package comprises at least one flexible wall, and wherein transferring the frozen food item from the package to the cavity comprises manually deforming a flexible wall of the package to push the frozen food item out of the package.
 3. The method of claim 1, wherein the package comprises a bottom panel and a peripheral wall forming an interior, and a rim surrounding an opening to the interior.
 4. The method of claim 3, wherein the bottom panel of the package comprises a convex portion corresponding to a concave portion on the frozen food item, the package further comprises an arcuate section joining the peripheral wall to the bottom panel, and a portion of the peripheral wall adjacent to the rim comprises an over stack structure deformed radially outward from the interior of the package.
 5. The method of claim 3, wherein the peripheral wall comprises a first frustoconical section and a second frustoconical section, the first frustoconical section being between the rim and the second frustoconical section, the first frustoconical section being more steeply sloped relative to a plane of the rim than a slope of the second frustoconical section.
 6. The method of claim 1, wherein the package comprises a polymeric pouch comprising a closure.
 7. The method of claim 1, wherein any gap existing between the outer peripheral surface of the frozen food item and the inner peripheral surface of the cavity is 1.0 cm or less.
 8. The method of claim 1, wherein the diameter of the outer peripheral surface of the frozen food item is equal to the diameter of the inner peripheral surface of the cavity.
 9. The method of claim 1, wherein a gap having a wedge-shaped cross-section exists between the outer peripheral surface of the frozen food item and the inner peripheral surface of the cavity, such that and a width of the gap between a top portion of the frozen food item and the inner peripheral surface is greater than a width of the gap between a bottom portion of the frozen food item and the inner peripheral surface.
 10. The method of claim 1, wherein a gap exists between the outer peripheral surface of the frozen food item and the inner peripheral surface of the cavity, and the method further comprises interposing a trivet in the gap.
 11. A method of preparing a frozen food product, the method comprising: introducing one or more flowable foods into a mold, reducing the temperature of the one or more flowable foods to form a frozen food item within the mold, the frozen food item including an outer peripheral surface having a diameter configured to be equal to or less than a predetermined diameter of an inner peripheral surface of a cavity of a multifunction pressure cooker, such that any gap between the outer peripheral surface of the frozen food item and the inner peripheral surface of the cavity is 6 cm or less, and removing the frozen food item from the mold.
 12. The method of claim 11, further comprising introducing the one or more flowable food items into a container, disposing the container including the one or more flowable food items in the mold, and removing the container comprising the frozen food item from the mold, wherein the container forms packaging for the frozen food item.
 13. The method of claim 11, further comprising disposing a container within the mold, introducing the one or more flowable food items into the container within the mold, and removing the container comprising the frozen food item from the mold, wherein the container forms packaging for the frozen food item.
 14. The method of claim 12, wherein the container comprises a bottom panel joined to a peripheral wall to form an interior, a rim surrounding an opening to the interior, the bottom panel comprises a convex portion corresponding to a concave portion on the frozen food item, and a portion of the peripheral wall adjacent to the rim comprises an over stack structure deformed radially outward from the interior.
 15. The method of claim 13, wherein the container comprises a bottom panel joined to a peripheral wall to form an interior, a rim surrounding an opening to the interior, the bottom panel comprises a convex portion corresponding to a concave portion on the frozen food item, and a portion of the peripheral wall adjacent to the rim comprises an over stack structure deformed radially outward from the interior.
 16. The method of claim 12, wherein the container comprises a polymeric pouch.
 17. The method of claim 13, wherein the container comprises a polymeric pouch.
 18. A method of preparing and using a frozen food product, the method comprising: introducing one or more flowable foods into a mold, reducing the temperature of the one or more flowable foods to form a frozen food item within the mold, the frozen food item including an outer peripheral surface having a diameter, removing the frozen food item from the mold, placing the frozen food item in a cavity of a multifunction pressure cooker, the cavity including an inner peripheral surface having a predetermined diameter equal to or greater than the diameter of the outer peripheral surface of the frozen food item, such that any gap between the outer peripheral surface of the frozen food item and the inner peripheral surface of the cavity is 6 cm or less, and heating the frozen food item in the cavity.
 19. The method of claim 18, further comprising positioning a container in the mold, the one or more flowable foods being within the container in the mold, and removing the container including the frozen food item from the mold, the container comprising a bottom panel joined to a peripheral wall to form an interior, a rim surrounding an opening to the interior, the bottom panel comprising a convex portion corresponding to a concave portion on the frozen food item, and a portion of the peripheral wall adjacent to the rim comprising an over stack structure deformed radially outward from the interior.
 20. The method of claim 19, further comprising removing the frozen food item from the container. 